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  1. LoydB

    Detroit-style with homemade pepperoni

    I didn’t know that style of cheese existed until I started looking at pizza recipes. 😊 I have found a good recipe, it just takes three months…. It tastes like a sweet tangy cheddar with the texture of a medium firm mozzarella.
  2. LoydB

    Detroit-style with homemade pepperoni

    Thanks! I pretty much followed this one. https://www.seriouseats.com/detroit-style-pizza-recipe I shredded the cheese rather than cubed it, and did the thing with reserving the edge cheese until halfway done, but otherwise followed it.
  3. LoydB

    Detroit-style with homemade pepperoni

    Thank you! Thanks! We had always just lumped it in with deep dish, which we almost never like. After tasting a couple of good ones here, I had to try it. We will for sure have it again. Thank you. Thanks. It will be finished off at lunch today. Thanks. Post pics! Thank you. We are still on...
  4. LoydB

    Detroit-style with homemade pepperoni

    This was my first attempt at Detroit-style, based on a Serious Eats recipe. The dough used Barton Springs Mill Butler's Gold 00 flour. My local grocery has legit Wisconsin Brick Cheese. I made the pepperoni myself. The sauce is a 50% reduction of a no-cook sauce I made last week. This pan won't...
    • LoydB
    • Thread
    • Replies: 37
    • Forum: Pizza
  5. LoydB

    Couple More FMF

    That looks great. I usually make a two-loaf batch and also freeze one, it freezes really well.
  6. LoydB

    Fresh Milled Red/White

    Looking delicious.
  7. LoydB

    For those who use a couche

    It gets better as it gets seasoned. I scrape off anything crusty between uses and that's about it.
  8. LoydB

    Thin crust with wild mushrooms and black garlic squid ink salami

    Thanks! I am happy to have been an enabler... The two temps must be within 200 degrees of each other. When you make a change, if it results in a bigger spread than that, the other controller automatically adjusts. Try a New York style as well, it does a great job with them. However, I am...
  9. LoydB

    Thin crust with wild mushrooms and black garlic squid ink salami

    So my wife is starting to get the 'Pizza again? Really?' look in her eye, so I may wait a few days for the next experiment :) This is still a grocery store dough ball rolled out to 2-3mm, but I replaced the store jar with homemade no-cook sauce. The salami is homemade, as is the shredded...
    • LoydB
    • Thread
    • Replies: 4
    • Forum: Pizza
  10. LoydB

    Obligatory first pie from Chefman indoor pizza oven

    That's a great price. I look forward to your results.
  11. LoydB

    Chefman Pizza #2 - Thin and crispy, homemade coppa, pepperoni and mozz

    Thanks! Appreciate it. I watched literally hours of videos researching this thing, the turn on/off hack for the top burner is something I picked up from a YouTuber.
  12. LoydB

    Chefman Pizza #2 - Thin and crispy, homemade coppa, pepperoni and mozz

    This is my second cook with the Chefman indoor oven, and it went much better than the first one. Homemade mozz, coppa and pepperoni, grocery store sauce, and the second half of the grocery store dough ball from Tuesday, but rolled out to 2mm for a crispy crust. I set the floor to 700F and the...
    • LoydB
    • Thread
    • Replies: 6
    • Forum: Pizza
  13. LoydB

    Obligatory first pie from Chefman indoor pizza oven

    Thanks! The second one went better... :) :) Thank you. Thanks. I would have been more hesitant if it was full price, but $229 was a steal. Now that I've used it a couple of times, I would absolutely pay full price for it. Thank you. Thanks. Thank you!
  14. LoydB

    Obligatory first pie from Chefman indoor pizza oven

    Amazon had the Chefman pizza oven on sale for $229, and I couldn't resist. This is the first pie. In somewhat of a twist, the dough ball and sauce are grocery store, but I made the Romano, Asiago and White Cheddar cheeses, as well as the pepperoni. This was using the New York style preset...
    • LoydB
    • Thread
    • Replies: 17
    • Forum: Pizza
  15. LoydB

    Wheat Milling

    If you have not tried them yet, Barton Springs Mill sells whole berries and they are the best ones I've found in 20 years of home milling. The ryes, in particular, are amazing. Also, I'd encourage you to make use of 100% of the wheat instead of sifting. Using long, cold fermentation to soften...
  16. LoydB

    What are you listening to ?

    I have gone deep into the Billy Strings rabbit hole recently. In addition to being a fabulous player, he's a great interview, and to see him interacting with his dad is sheer joy.
  17. LoydB

    Lumberjack Pellets

    I'm also 100% LJ pellets. I get a bunch shipped in a few times a year.
  18. LoydB

    For All You Bakers Out There!

    So cool.
  19. LoydB

    Pistachio and date whole grain sourdough focaccia from fresh-milled flour

    This is the first of five focaccia I'm making that will be identical except for the olive oil used. Dough: 350g whole wheat flour 200g of 75% hydration sourdough starter 300g water (250g water if you keep your starter at 100% hydration like I do) 1 tsp fine sea salt 2 tablespoons olive oil...
  20. LoydB

    Pasta Extruder Enablement Thread

    The plastic dies are fine, but make thicker pasta. The brass ones are unquestionably better. I've had it around 15 months and use it once a week or so. The breadsticks die in particular is fun. Re: All you folks with glucose issues Have you tried making a loaf with 100% whole grain flour?
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